Crispy Ravioli stuffed with HECK Simply Chicken Mince, Sage & Brie, served with Cranberry Ketchup

Golden, crunchy ravioli packed with creamy Brie, fragrant sage and juicy HECK Simply Chicken Mince, served with a rich cranberry ketchup for dipping. Perfect as a festive starter, sharing plate or indulgent weekend treat.

Serves: 4 (makes 20-24 ravioli)

Ingredients

Chicken, Sage & Brie Filling

• 300g HECK Simply Chicken Mince

• 1 small onion, finely diced

• 1 tbsp fresh sage, finely chopped

• 1 garlic clove, minced

• 120g Brie, cut into small cubes

• 2 tbsp cream cheese

• ½ tsp salt

• ½ tsp pepper

• Optional pinch nutmeg or chilli flakes

Ravioli

• 1 pack fresh lasagne sheets or wonton wrappers

• 1 egg, beaten (for sealing)

For coating

• 1 cup panko breadcrumbs

• ½ cup grated Parmesan

• ½ tsp black pepper

• 1 egg mixed with 1 tbsp milk

Cranberry ketchup

• 150g cranberry sauce

• 2 tbsp ketchup

• 1 tsp red wine vinegar

• Pinch of salt

• Optional pinch chilli flakes

Method

1. Cook the chicken mince
   Heat a small pan with 1 tsp oil. Add the HECK Simply Chicken Mince and break it up as it cooks. Cook for 5-6 minutes until fully white with no pink remaining. Season lightly, then set aside to cool completely.

2. Make the filling
   In the same pan, soften the diced onion for 3-4 minutes. Add the garlic and cook for another minute.
   Transfer to a bowl and combine with the cooked mince, sage, Brie, cream cheese, salt and pepper. Mix well until sticky and scoopable. Chill for 10–15 minutes to firm up.

3. Assemble the ravioli
   Lay out the lasagne sheets or wonton wrappers. Spoon 1-2 teaspoons of filling onto each. Brush the edges with beaten egg, top with another wrapper and press firmly to seal. Crimp the edges with a fork and chill again for 10 minutes.

4. Bread the ravioli
   Mix the panko breadcrumbs, Parmesan and black pepper in a bowl. Dip each ravioli into the egg and milk mixture, then coat well in the breadcrumb mix. Place on a lined tray.

5. Fry the ravioli
   Heat oil to 170-180°C. Fry the ravioli for 2-3 minutes on each side until crisp and golden. Drain on kitchen paper.
   Alternatively, bake at 200°C for 12-15 minutes with a light drizzle of oil.

6. Make the cranberry ketchup
   Mix the cranberry sauce, ketchup, vinegar and salt. Warm gently if you prefer a glossy finish and adjust seasoning to taste.

7. Serve
   Stack the crispy ravioli on a platter and serve with cranberry ketchup for dipping. Finish with optional fried sage leaves or extra Parmesan if liked.